terclim by ICS banner
IVES 9 IVES Conference Series 9 INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Abstract

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).

Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing. Each juice had been clarified with and without pectolytic enzymes and spiked with different levels of grape solids and diammonium phosphate. The purpose of this experiment plan was to create four modalities with different nitrogen / lipids balances. These musts were fermented in laboratory normalized conditions. In addition of oenological analysis, free fatty acid and sterol were quantified in grape juices. After fermentation, varietal thiols, ethyl esters, higher alcohols and their acetates have been quantified.

Results showed that the nitrogen / lipids balance of grape must affect the concentration of aromatic compounds in wine, especially on the bioconversion of higher alcohols and 3-sulfanylhexanol into their acetates. Nitrogen supplementation was thus confirmed as having a positive effect on the yeast to ester acetates production. However, for the same level of nitrogen, lipids concentration may modulate ester acetates. More generally, a positive correlation has been observed between the nitrogen / lipids ratio and quantity of ester acetates in wine. Linear relation appeared between this nitrogen / lipids ratio and acetates / higher alcohols ratio.

Consequently, the nitrogen / lipids ratio seems to be a useful indicator for the winemaker to better control the desired aroma balance in white wines.

 

1. Rollero, S.; Bloem, A.; Camarasa, C.; Sanchez, I.; Ortiz-Julien, A.; Sablayrolles, J.-M.; Dequin, S.; Mouret, J.-R.  Appl. Microbiol. Biotechnol. 2015, 99, 2291-2304.
2. Casalta, E.; Salmon, J.-M.; Picou, C.; Sablayrolles, J.-M.; Am. J. Enol. Vitic. 2019, 70 (2), 147-153.
3. Caboulet D., Roy A., Ducasse M.A., Cottereau P., Solanet D., Dagan L., Silvano A., Ortiz-jumien A. et Schneider R. (2013). Rev. des Oen. 2013, 149 S, 26-28.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Frederic Charrier1, Stephane Delpech², Laurent Dagan², Erik Casalta³, Jean-Roch Mouret³ et Philippe Cottereau⁴

1. Institut Français de la Vigne et du Vin, Château de la Frémoire, 44 120 Vertou
2. Nyseos, 53 rue Claude François, 34 080 Montpellier
3. Inrae SPO, 2 place Viala, 34 060 Montpellier
4. Institut Français de la Vigne et du Vin, 7 avenue Yves Cazeaux, 30 230 Rodhilan

Contact the author*

Keywords

white must, nitrogen, lipids, esters

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

IDENTIFICATION OF NEW RESVERATROL DERIVATIVES FORMED IN RED WINE AND THEIR BIOLOGICAL PROPERTIES

Stilbenes are natural bioactive polyphenols produced by grapevine. Recently, we have reviewed the na- tural presence of these compounds in wines [1]. This study showed that the resveratrol and its glycoside, the piceid, are the most abundant stilbenes in wines. Resveratrol is a well-known stilbene with a wide range of biological activities. Due to its specific structure, resveratrol can be oxidized in wines to form various derivatives including oligomers [2]. In this study, we investigate the resveratrol and piceid transformation in wines.

Read More

GRAPE SPIRITS FOR PORT WINE PRODUCTION: SCREENING THEIR AROMA PROFILE

Port is a fortified wine, produced from grapes grown in the demarcated Douro region. The fortification process consists in the addition of a grape spirit (77% v/v) to the fermenting juice for fermentation interruption, resulting in remaining residual sugars in the wine and increased alcohol content (19-22%). The approval of grape spirits follows the Appellation (D.O. Port wine) rules1 and it is currently carried out based on analytical control and on sensory evaluation done by the public Institute that upholds the control of the quality of Douro Appellation wines. However, the producers of Port wines would like to have more information about quality markers of grape spirits.

Read More

VOLTAMETRIC PROFILING OF RED WINE COMPOSITION DURING MACERATION: A STUDY ON FOUR GRAPE VARIETIES

During red wine vinification, maceration allows the must, and consequently the wine, to be enriched with several compounds that contribute to the creation of the typical organoleptic characteristics of red wines. Among these, extraction of polyphenols (PPs) during maceration is a major process of enological interest.
The purpose of this study was the evaluate the suitability of a rapid analytical approach based in linear sweep voltammetry to monitor PPs extraction during vinification.

Read More

LARGE SURVEY OF THE CHEMICAL COMPOSITION OF WINES RESULTING OF THE PRESSING OF RED WINE MARC. FIRST RESULTS

In the Bordeaux vineyards, press red wine represents about 15% of the volume of wines. Valuing this large volume of press wine is necessary from an economic point of view, of course, but also because of their organoleptic contribution to the blend. Nevertheless, there is a lack of recent knowledge on the composition of press wines. This work aims to establish an initial assessment of their composition (aromatic and polyphenolic) and to set up hypothesis on to the links with their sensorial identity.

Read More

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More